Although Romana was the name of my favourite aunty, "alla Romana" actually means "the way they do it in Rome". This could be both a main course or a side dish.
Ingredients (serves 3):
125gr Semolina
250ml vegetable broth
250ml cream or soy cream
1 egg (if doubling the quantities, don't use 2 eggs but add another egg yolk only)
20gr butter
30gr Pecorino, grated
40gr Parmisan, grated
Method:
Heat up the broth and the cream
Put the Semolina in a non stick pot, then add the hot liquid slowly, stirring quite well and trying to minimize any lumps - use a flat head wooden spoon
Put the pot over medium heat and continue stirring well until the liquid is fully absorbed, it must get quite stiff (it will take only minutes)
Take it off the hob, then add the butter and stir until dissolved and absorbed
Add 3/4 of the mixed cheese, and stir it well
Add the egg and stir it until fully absorbed
Pour the mixture onto a baking sheet, obtaining a 2cm layer, then level it well with the blade of a butter knife
Once it has cooled down, cut out some disks (roughly 4cm in diameter) using a cookie cutter (don't use a cup or a glass, because the mixture will stick to the edges and you won't get it out)
Coat the bottom and the edges of a baking tray
Bake in a pre-heated oven at 200 degrees C for 25mins, until there is a good golden crust
TIP: you can make this well in advance, then re-heat it in the oven for 5 mins before serving